This time of year, I love cooking and baking with pumpkin. However, the price of pumpkins is often inflated due to the fact that so many people use them as decorations. So, instead, I cook and bake with another winter fruit whenever possible: acorn squash.Muffins and quick breads made with acorn squash have a similar flavor to those made with pumpkin, although the color is yellower and the texture is springier. Acorn squash seeds taste almost identical to pumpkin seeds when toasted with a little olive oil and lightly salted. Plus acorn squash can be mixed with pureed pumpkin for use in just about any recipe, so if you have some leftover pumpkin that you need to "stretch" inexpensively, why not pick up an acorn squash?
I haven't yet tried to make an acorn squash pie, though. If I need a cheaper alternative to pumpkin pie, I think I'll just stick with sweet potatoes!
3 comments:
Great idea! I love acorn squash anyway, but I never thought to use it with pumpkin.
It seems like so many blogs and magazines are publishing recipes with acorn squash. Now I can see why. If it is as good as pumpkin, why not?
I've made faux pumpkin pie with butternut squash and found that it was wonderful. It was truly hard to tell the difference.
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